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Dice chicken breast into cubes and add black pepper, soy sauce, and 1 egg, mix well with hands until fully coated
Add cornflour to a large container with diced chicken breast, seal lid and shake well until fully coated
Place coated chicken on a rack, spray with cooking spray
Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes
For Korean glaze, combine soy sauce, water, ketchup, gochujang paste, rice vinegar, honey and brown stevia in a pan
Stir glaze until it thickens
Add crispy popcorn chicken to glaze and toss together to fully coat
Cook sticky rice according to package instructions and allow to cool for 10 minutes
Add 3 tbsp rice vinegar, 1 tbsp sweetener and salt to taste to cooled rice, mix well
Garnish popcorn chicken with chopped green onions and sesame seeds
Store in fridge for up to 5 days
To reheat, add 1 tsp water and microwave for 3 minutes partially covered, then mix well